This Almond Cranberry Cake has been a quiet star in my kitchen for years. I first came across this combination on a blustery late-November afternoon when I had bags of cranberries left over from a weekend farmer's market visit. I wanted something that felt festive but unfussy, something that would slice neatly and travel well to potlucks and family gatherings. The result was a cake with a tender crumb, pockets of burst-tart cranberries, and a crisp almond topping that keeps every bite interesting. We first served it at a small Thanksgiving rehearsal dinner, and every guest asked for the recipe before dessert plates were cleared. What makes this cake special is the balance: it’s not overly sweet, leaving room for the bright tartness of fresh cranberries, and the almond flavor — a light extract in the batter and a fragrant almond-studded crumb on top — adds a nutty warmth that feels celebratory without being heavy. The texture is forgiving: a slightly moist interior from sour cream contrasts with a delicate crunchy topping. I often slice this into squares for coffee mornings and save a few for weekday breakfasts; it also keeps beautifully if you need to make it a day ahead of time.

Ingredients

• All-purpose flour (1 2/3 cups): Spoon and level when measuring for an accurate amount; this gives structure without making the cake dense. I prefer King Arthur or similar unbleached flour.
• Baking powder (3/4 teaspoon) & baking soda (3/4 teaspoon): Both give lift and help balance the acidity from the sour cream and cranberries. Make sure your leaveners are fresh for best rise.
• Salt (1/4 teaspoon): Balances sweetness and enhances the almond flavor.
• Unsalted butter or vegetable oil (6 tablespoons): Butter yields a richer flavor; oil gives a moist, tender crumb. If using butter, soften it to room temperature for easier creaming.
• Granulated sugar (2/3 cup): Provides sweetness without overpowering the cranberries’ tartness.
• Large eggs (2): Bring to room temperature for better emulsification and a smoother batter.
• Vanilla extract (1 teaspoon) & pure almond extract (1 1/4 teaspoons): The almond extract is key — it should be pure (not imitation) for a clean, fragrant finish; start with a little and taste the glaze to adjust.
• Sour cream (2/3 cup): Adds moisture and tenderizes the crumb while reacting with baking soda for lift. Full-fat sour cream gives the best texture.
• Milk (2 tablespoons): Adjusts batter consistency; use whole milk for richness or a light milk if preferred.
• Fresh cranberries (about 2 cups): The fresh berries bring bright tartness and little bursts of flavor. Rinse and pick over them before folding into the batter.
• Topping — unsalted butter (3 tablespoons), granulated sugar (1/3 cup), scant 1/4 cup flour, almond extract (1/8 teaspoon), sliced almonds (1/2 cup): This creates a buttery, crunchy layer that contrasts with the soft cake beneath.
• Icing — powdered sugar (1/2 cup), milk (2–3 teaspoons), a few drops almond extract: A delicate glaze to finish; add milk slowly to get a drizzling consistency.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F with a rack in the center. Grease a 9x9-inch square pan or an 8x11-inch pan (do not use a smaller pan). If you prefer easy removal, line the pan with parchment, leaving an overhang for lifting. Combine dry ingredients: Whisk 1 2/3 cups flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl until evenly blended. This ensures an even rise and avoids pockets of baking soda. Cream butter or mix oil with sugar: Using a hand mixer or stand mixer with the paddle attachment, beat 6 tablespoons softened butter (or stir 6 tablespoons oil) with 2/3 cup granulated sugar. Butter should be creamed for 1–2 minutes until light; oil needs only about 30 seconds to combine. Add eggs one at a time, then 1 teaspoon vanilla and 1 1/4 teaspoons almond extract, scraping the bowl as needed. Build the batter: Add half of the dry ingredients to the butter mixture and mix until just combined. Stir in 2/3 cup sour cream and 2 tablespoons milk until incorporated. Add the remaining dry ingredients and beat only until combined; overmixing will develop gluten and toughen the cake. Fold in cranberries: Toss about 2 generous cups of fresh cranberries into a few tablespoons of flour to prevent sinking, then use a rubber spatula to gently fold them into the batter until evenly distributed without crushing the berries. Assemble and add the topping: Pour the batter into the prepared pan and smooth the top with an offset spatula. For the topping, mash 3 tablespoons softened butter into 1/3 cup sugar, scant 1/4 cup flour, and 1/8 teaspoon almond extract with a fork until crumbly; stir in 1/2 cup sliced almonds and sprinkle evenly over the batter. Bake and cool: Bake 28–38 minutes, beginning to check at 28 minutes. Insert a toothpick into the center — it should come out with moist crumbs but no raw batter. Cool the cake in the pan on a wire rack for 15–20 minutes before glazing; this prevents the glaze from running through a piping-hot cake. Prepare the glaze: Whisk 1/2 cup powdered sugar with 2–3 teaspoons milk and a couple of drops of almond extract until smooth. Adjust consistency by adding more powdered sugar to thicken or a few drops of milk to thin. Drizzle over the cooled cake and allow to set before cutting.

Storage Tips

Store the cake in an airtight container at room temperature for up to 48 hours to preserve the almond topping’s crunch. For longer storage, refrigerate for up to five days — the topping will soften slightly in the fridge but the flavors remain bright. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving; a brief 5–10 minute warm-up in a low oven (300°F) will refresh the texture and revive the topping’s crunch.

Ingredient Substitutions

If you prefer oil, use 6 tablespoons of a neutral vegetable oil for a moister crumb; butter yields more flavor. For a dairy-free version, substitute full-fat coconut yogurt or a nondairy sour cream alternative and replace butter in the topping with a vegan butter. Use gluten-free 1-to-1 flour blend in place of all-purpose flour, but expect a slight change in crumb and a potentially drier texture — add 1–2 extra tablespoons of milk if needed. Swap sliced almonds with chopped pecans for a warmer, fall-forward flavor.

Serving Suggestions

Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert; for brunch, offer alongside coffee or a lightly sweetened mascarpone. Garnish with a few extra toasted almond slices and a light dusting of powdered sugar for an elegant finish. It pairs well with citrus-forward accompaniments — orange marmalade or a thin orange glaze lifts the tartness of the cranberries.

Cultural Background

Fruit-studded cakes and coffee cakes with nutty toppings are staples in American home baking, especially through the fall and holiday season when fresh cranberries are in season. Combining almond flavor with berries has roots in European baking — almond paste and almond extracts have long been used to pair with tart fruits — and this cake is a simple, approachable American adaptation that keeps the spirit of those classic pairings alive.

Seasonal Adaptations

In winter, use fresh cranberries for their bright tartness; in spring and summer, swap in chopped fresh strawberries or raspberries and reduce almond extract slightly. For a holiday twist, add 1 teaspoon orange zest to the batter and a tablespoon of Grand Marnier to the glaze for a festive citrus note. During apple season, fold in 1 cup peeled, diced apples and replace half the sliced almonds with toasted walnuts.

Success Stories

Readers often tell me this cake has become a new holiday favorite — one friend made three batches for cookie exchange boxes, and another used the recipe as a base to inspire a cranberry-orange version for her church bake sale where it sold out within an hour. My own small triumph was mastering very even topping distribution so every square has a satisfying mix of almonds and crumbs in each bite.

Meal Prep Tips

Make the batter the night before and keep it covered in the refrigerator for up to 24 hours; bring to room temperature before baking and add a minute or two to the bake time if the pan is chilled. Alternatively, bake the cake, cool completely, and freeze individual squares wrapped tightly — this makes grab-and-go breakfasts or last-minute guests easy to handle. Label and date frozen portions and rotate use within three months for best flavor.

There’s something warm and dependable about this Almond Cranberry Cake — it’s the kind of recipe that becomes part of family traditions. Whether you’re serving it for a special brunch or making it to brighten an ordinary afternoon, I hope it becomes one of those dishes you reach for again and again.